Makes about 2 dozen
- 2 sticks (8 oz.) unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup Turbinado sugar (aka sugar in the raw)
- 1¾ cup light brown sugar, packed
- 2 eggs
- 2 tsp. vanilla
- 3½ cups all-purpose flour
- 1½ tsp. baking soda
- ¾ tsp. salt
- 12 oz. chocolate (Owen & Alec recommend a 10 oz. bag of M&M’s and 2 oz. of semi-sweet chocolate chips OR your choice of chocolate chips )
Preheat the oven to 360ºF. Set rack in the middle of the oven.
Cream the butter and the sugars on medium-high speed until light, 4-5 minutes. Scrape down the sides of the bowl a couple of times during this process. Continue mixing while adding the eggs one at a time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. Mix with a whisk. With the machine on low, slowly add almost all the flour. Reserve just a bit of the mixture. Remove the bowl from the mixer and add the last bit of flour along with the chocolate. Stir with a spatula until just combined.
Using a large ice cream scoop, scoop out mounds of dough making sure there is about 2 inches between each cookie. Do not crowd them and there is no need to press the dough down.
Bake sheets, one at time, until the cookies are lightly golden on the edges and a bit gooey in the center, about 12 minutes. Do not overbake! Remove sheet from oven and allow to sit undisturbed for two minutes. Then carefully transfer cookies to a cooling rack. Repeat with the remaining sheets.
Enjoy with a mug of cold milk!
Lana Spiess
